Gooseberry Crunch
Crumb Mixture
  • 1cup (250 mL) All Purpose Flour
  • 1cup (250 mL) brown sugar
  • 3/4cup (175 mL) rolled oats
  • 1/2cup (125 mL) buttersoftened
  • 1tsp (5 mL) cinnamon
  • 1cup (250 mL) water
  • 1cup (250 mL) Sugar
  • 2tbsp (60 mL) cornstarch
  • 1tsp (5 mL) vanilla
  • 4cups gooseberries
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!